I love Sunday, lazy mornings and time to make something special for dinner, and even better when it’s a prep and forget meal like Chicken Casserole. It’s never going to win a beauty contest, but the taste makes up for that 🤣
I wanted to use some of the veg in the fridge and as I have stocked up on skinless, boneless Chicken Thighs. Chicken casserole seemed like a good idea, with a delicious creamy mash on the side.
I start by Prepping the veg, a mix of carrots, parsnips, turnips and of course onion and leek. These are peeled and chopped, ready to go. I’m adding Rosemary, bay leaves and sage for flavour. There were a couple of rashers of Smoked streaky bacon hanging around the fridge, so I sliced and threw them in too 😉
I am using 8 Chicken Thighs each cut in quarters, this will feed us today and be enough to tuck some into the freezer, for a quick meal another night.
In a large oven proof pot add a few tablespoons of oil and add the chicken to brown off, quickly followed by the chopped onion and a clove of minced garlic. Then a tablespoon of plain flour and salt and pepper – stir through.
I peeled and chopped the potatoes and they are sat in salted water, till I’m ready to cook and mash them.
I will oven cook the casserole (I know, by definition it should be stove top) into a preheated oven at 180 for an hour to 90 minutes till cooked through and tasting rich and herbily tasty 😋
The cooked potatoes are mashed with butter, milk and seasoning.
A portion of peas and dinner is served 🤗
We have left over Mudcake for those who want, it is very, very rich so only need a little at a time 😊 here’s the Link if you missed it